Veggie Stromboli with Mushroom, Spinach and Mozzarella

Veggie Stromboli

Lots of you have been asking me for more meatless dishes, so I was excited to create this Mushroom and Spinach Stromboli. Stromboli is basically a stuffed pizza filled with whatever your heart desires. Some add meat and cheese, but I prefer using healthier fillings, like veggies. They are eaten hot and can be served as a main dish or an appetizer to share with friends. It’s perfect for parties and gatherings you want to eat appetizers for dinner. For one with meat, you’ll love this sausage and pepper stromboli.

Veggie Stromboli Ingredients

Pizza Dough: Most pizzerias will sell you fresh dough, so ask for a one- pound ball if you buy it from one. Otherwise, you can make it yourself or buy it from the supermarket.

Mushrooms: Thinly slice cremini (also called baby bella) mushrooms.

Onion: Chop one medium red onion, or use white or yellow.

Spinach: You’ll need three cups of fresh baby spinach.

Garlic: Crush three garlic cloves.

Egg White: Brushing the dough with egg white helps seal the dough and gives it a golden color.

Sesame seeds are optional, but you can sprinkle them on top if you wish.

How to Make Stromboli

Vegetables: Heat olive oil in a large nonstick skillet over medium heat, and sauté the mushrooms and onions seasoned with salt and pepper for five minutes. Add the spinach and a pinch of salt and cook for a few minutes until wilted. Add the garlic, cook for another minute, and set the skillet to the side to cool. In the winter, I usually place it outside to cool faster!

Oven: Preheat the oven to 400°F and set a rack in the center. Spray a nonstick sheet pan with oil or line it with a silicone mat or parchment paper.

Assemble: On a floured surface, roll out the room-temperature dough with a rolling pin into a 16” x 10” rectangle. Place the veggies on the dough, leaving a 1 ½-inch border, and top it with cheese.

Fold the Dough: Brush the egg white along the border of the dough. Fold one of the long sides of the dough over to cover the filling, then the short edges, followed by the other side, stretching it slightly to seal and pinching the ends so nothing oozes out. Lay the bread seam side down on the prepared pan, cut small slats in the top, and brush with egg. Top with sesame seeds if using.

Bake the mushroom stromboli for 25 to 35 minutes and let it cool before slicing it into eight pieces.

How to Make Ahead

This easy stromboli recipe is perfect to make ahead if you’re serving it as an appetizer for a party. Prep it up to a day in advance and under-cook it for 10 to 15 minutes. When you’re ready to serve it, cover it with foil and bake it until heated through.

How To Freeze Stromboli

Allow the stromboli to cool to room temperature. If you try to freeze the stromboli while it is still hot, the steam will condense inside the plastic wrap or foil and create a soggy texture when thawed.
Wrap the stromboli tightly in plastic wrap or aluminum foil to prevent air from entering and drying it out.
Place the wrapped stromboli in a resealable plastic bag and remove as much air as possible before sealing the bag. Alternatively, you can wrap the stromboli in a layer of plastic wrap and then a layer of foil for extra protection.
Label the bag with the date and contents, and place the stromboli in the freezer. Stromboli will keep for up to 3 months in the freezer.
To thaw the stromboli, remove it from the freezer and unwrap it. Place it on a baking sheet and bake it in a preheated 350°F oven for 15-20 minutes, or until heated through. Alternatively, you can place the stromboli in the refrigerator to thaw overnight, and then bake it in a preheated oven until heated through.

Variations

Mushrooms: Swap baby bella mushrooms with white button.

Spinach: Substitute baby kale for spinach.

Protein: Add Italian turkey or chicken sausage to the filling for extra protein.

Dairy-Free: Skip the cheese if you can’t have dairy.

Add meat: Try this Sausage Pepper and Onion Stromboli

More Mushroom and Spinach Recipes You’ll Love:

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